Turkey Tetrazzini

I always make a Thanksgiving turkey because I love the leftovers turned into sandwiches, soups, and my son’s favorite, turkey tetrazzini. I usually use up my last scraps of meat, and the salty kiss of some killer parmesan with this pasta casserole. We also love Turkey a la King – it’s creamy and sublime, Old World and rustic in the best farmhouse sense possible. Served with a pot of long-grain Carolina rice, it can’t be beat.

Instructions

Cook pasta fully according to package directions. Drain and reserve.

Preheat the oven to 375 degrees.

Place herbs and spices, butter, and flour in a large saucepan over medium heat. Cook for a few minutes, making a nice roux.